Wednesday, November 2, 2011

Gluten Free, Egg Free, Corn Free Pecan Pie

I can't even think of having Thanksgiving without a pecan pie.  I love my mother's pecan pie but my kids can't enjoy it because it is made with corn syrup and eggs.  
 I made this one so my kids can enjoy my favorite Thanksgiving pie!  

  • 1 GF pie crust ( I use Nicole Hunn's Sweet Pie Crust Recipe)
  • 1 cup light brown sugar, packed
  • 1/4 cup sugar
  • 1/2 cup dairy free shortening  (I used Spectrum)
  • 2 flax eggs ( 2 Tbsp flax meal + 6 Tbsp hot water, let sit for 10 minutes)
  • 1 Tbsp GF All Purpose flour ( I used Better Batter)
  • 1 Tbsp dairy free milk (I used coconut milk) 
  • 1 tsp vanilla extract
  • 1-2 cups pecans (chopped or whole - depending on how many you like*)


Preheat oven to 400˚F.

In a large mixing bowl, cream brown sugar, sugar and shortening.
Beat in flax eggs, flour, milk, and vanilla extract.
Arrange one layer of pecans on the bottom of the shell.  
Pour batter atop the nuts.

Bake at 400˚F for 10 minutes. 
Remove from oven and arrange a second layer of nuts on top of the batter.
Reduce temperature to 350˚F and cook for 30 to 40 minutes.  
Pie is done when it is stiff enough to lightly push down on and jiggles only slightly. 
(The knife in the pie test didn't work here for me.)
Let cool completely.  Serve.

Cook's Notes:

Once cooled down, I refrigerated mine overnight before eating.  
I like to eat my pie cold. 

*Choose how many pecans you like to use.  I love pecans but you don't have to have a double layer. 
Some people like them chopped and mixed into the batter itself.  I haven't done this, so I am not sure if the pie would be as pretty on top.  
You can easily just use one layer of whole pecans, or sprinkle the top with chopped pecans.

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